Diet & Nutrition by Peg's Cottage

Ingredients: 100 gram pumpkin puree 150 gram of hot water 110 gram of castor sugar 250 gram of plain flour 1 tbsp + 1 tsp of baking powder 4 tbsp of corn oil Method: 1. Steam pumpkin, use fork to puree the pumpkin. 2. Mix hot water with castor sugar, until sugar is fully dissolved. 3. Add pumpkin puree in sugar water. Set aside until the batter is warm. 4. Sift plain flour + baking powder twice, then fold in (3). 5. Lastly, fold corn oil in until oil has well combine with (4). Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Ingredients: 190g salted butter 58g icing sugar 32g of egg yolk (1 Egg Yolk) 1/2 tsp vanilla paste 102g plain flour 18 g of Cocoa Powder 60g cake flour 20 gram corn starch Pinch of salt 1/2 teaspoon baking powder Method: Cream butter, icing sugar till light and fluffy. Add egg and vanilla, and mix well. Sieve in plain flour, cocoa powder, cake flour, corn starch salt and baking powder and bring to a soft dough. (Do not overmixed) Place in the fridge for 5 minutes. Use a piping bag to pipe the flower and decorate with chocolate chip. Bake at 175 C for 5 minutes, then 160C for 11 minutes.  Cool completely on wire rack. Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Yield 4 Big Waffles Ingredients: 260 grams of All Purpose Flour 1 teaspoon of yeast 1/4 teaspoon of baking soda 1/2 teaspoon salt 40 grams of Castor Sugar 2 large Eggs 420 ml of Milk 113 grams of Unsalted Butter 1/4 teaspoon of Vanilla Paste Method: Whisk together the ( Dry Ingredients ) flour, yeast, baking soda, salt and sugar. In a separate bowl, whisk together the ( Wet Ingredients ) eggs, milk, melted butter and vanilla paste. Add the egg mixture to the flour mixture. Whisk until smooth. Cover the bowl with plastic wrap and place in the refrigerator overnight. Next morning, preheat your waffles machine, then pour one spoon by using your soup scoop in your waffle machine. For my waffle machine, it takes about 7 minutes to make one waffle. Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Ingredients: Make 2-3 wraps 70 gram Plain flour 80 gram whole wheat flour 1/2 teaspoon of salt 25 gram of olive oil 92.5 ml of milk Method: Put all the above ingredients into BM and knead for 10 min (Except Olive Oil)  Follow by olive oil, knead until all the oil has well combined. Let your dough rest for 30 minutes. Depends on how big u want your wrap to be, cut accordingly. Rolled into ball shape and use rolling pin to make it round and flat. Heat your pan, turn to medium fire. Flip front and back for about 5-6 times. Your wrap is ready. Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Ingredients: Yield: 3 Bread (Each 100 gram dough) Plain Flour 180 gram Salt 2 gram Warm Water 125ml Yeast 1/2 teaspoon Olive Oil 6 gram Method: Place all the above ingredients into BM - Dough Mode (Except Oil) until all the ingredients have well combine. About 10 minutes. Then add olive oil. And continue the dough mode for another 5 minutes. Proof the dough at a dark place until it has double its size or about 45 minutes. Shape dough in round, flat shape. Let the dough rest for another 30 minutes. Heat up your non stick pan. Turn to low fire. Place one dough at a time. Turn the dough after about 5 second. After about 6 turns, your dough should be able to "Balloon". Leave it too cool down, and serve with any of your favorite fillings. Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.